Simple Version Korean Kimchi

Prepare the ingredients. Today the main ingredient is not Chinese cabbage; we are using early cabbage, a seasonal vegetable.

Shred the cabbage.

Put into a large bowl, add salt and mix well, then let it release water for ten minutes.

Prepare the sauce, and slice the ginger and garlic.

Put the ginger and garlic into a juicing cup, add 20 milliliters of water, and blend into ginger-garlic juice.

Cut the white part of the scallion into thin strips.

Put ginger and garlic juice, Korean chili paste, sugar, salt, MSG, chicken bouillon, and white pepper powder into a container.

After mixing evenly, add fish sauce. Fish sauce here serves to enhance the flavor. Since fish sauce itself is salty, taste the sauce first and then add an appropriate amount of fish sauce.

Set the prepared sauce aside for later use.

At this time, add water to the shredded cabbage and rinse it with water to remove the bitterness caused by salting. Do not rinse the shredded cabbage for too long; the time needed to prepare the sauce is sufficient to maintain its crisp and tender texture.

After squeezing it dry, put it into the sauce. For beginners, at this time, you should also taste it. If it is bland, add some fish sauce or salt as appropriate; if it is salty, you can add some sugar.

The picture of the finished mixed dish—doesn't it look appetizing?

Every time I make spicy cabbage, I have to pack it in bags. Do you know why? To share with friends! This has already become a rule.